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Cook Culinary Studio puts a whole new spin on entertaining, with sizzling cooking and table styling workshops unlike any other.
Posted By thecook on January 24th, 2015


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Posted By thecook on January 9th, 2015



Surprisingly the second most popular dish from my Glimmer with Gold course-The Lindt trifles being the first- is this little dressing. Numerous friends cheekily popped past my house in December to pick up leftovers or begged me to make a bottle, as due to the frequent making of the dressing, I could whip one up in 5 minutes. It was used as dressings for their Christmas occasions, on chicken wraps, and even as a dip for slices of warm Ciabatta.

The tomato paste adds a bold tomato flavour without the added acidity from only sundried tomatoes, ginger and orange zest give a zing and fresh herbs round it off to make it a really show-off dressing for green salads and  roasted vegetables.


¼ cup rice wine vinegar
5 marinated Woolworth’s sundried tomato quarters
1 tablespoon tomato paste
2 teaspoons Falk/Maldon salt
½ teaspoon black pepper
2 tablespoons sugar or 3 tablespoons honey/ Agave
Juice and zest of 1 orange
2 teaspoons freshly grated ginger (3 if you are using Woolies already grated in a tub)
Handful of Italian parsley (about ½ cup of leaves or more if you like)
Handful of mint
125 ml -180ml (1/2 cup to 3 x ¼ cups) extra virgin olive oil
• Blend all ingredients except oil and then add the oil slowly until creamy and combined

This dressing can be refrigerated for a week, but it tends to thicken so just thin it out with some water or bring back to room temperature.


Posted By thecook on December 22nd, 2014


There is no better sauce for a braaied sirloin or rump steak than this Chimichurri sauce. I first discovered Chimichurri in Kitchenboy’s Provocative Cuisine and while this simple version is made with dried herbs it is still good enough to serve alongside strips of meat.

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Posted By thecook on December 18th, 2014


Posted By thecook on December 12th, 2014

pumpkin seed pesto chicken

I’m getting ready for a girlfriend pre-Christmas get-together on Thursday and I have 28 mouths to feed.

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Posted By thecook on December 10th, 2014


So these are the salted caramel cream cheese pots, which fed the masses-or about 30 of my girlfriends for pre-Christmas drinks.

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Posted By thecook on December 3rd, 2014



Here are some  cool, inexpensive, and super quick packaging ideas for Christmas food gifting (I made chewy meringues with little tubs of lemon curd).

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Posted By thecook on December 1st, 2014

1 small

Take 4 naughty kids, add a beautiful set with the unique stamp of In Good Company, add some of Taryne Jakobi’s gingerbread magic and top with the extraordinary talent of Vanessa Lewis from Nina Say Cheese and a magical Christmas kitchen springs to life.

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Posted By thecook on November 28th, 2014


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Posted By thecook on October 8th, 2014

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